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Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in
Cajun country, boiling crawfish for only two people counts as a venial sin."
Wash the crawfish well and pick out any fish bones or other debris. Fill a
great big [40-quart] Stockpot a quarter full of water. Add the salt and
peppers and bring to boil. Add the whole onions, the corn, and the new
potatoes [it will be easy to remove them later if you put them in a cloth
sack]. Return to boil, cover, lower heat to medium, and let cook for 8
minutes. Add crawfish, cover again and raise heat to high. After steam
begins to escape from under the lid, cook 7 minutes more. Remove from heat
and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove
the onions, corn, and potatoes to a bowl and drain the crawfish. Place the
crawfish in a large insulated container [an ce chest works well, as do the
thick waterproof boxes chickens are shipped in, which your butcher may give
you for free]. Have your *SPRINKLE* ready and sprinkle over the crawfish and
mix them well to coat. Cover and let sit for 7 minutes. Serve immediately
with the onions, corn, new potatoes, and lots of French bread on a large
table covered with plenty of paper. When everyone has eaten his fill,
everyone "peels for the house." The peeled tails can then be used in cold
crawfish cocktail or salad or for Fried Crawfish the next day.
Pasta in Cream Sauce w/Poultry Magic
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====================================================
1
6
1
2
2
/3 Pound Spaghetti or rotini
Tablespoon Margarine or unsalted butter
/4 Cup Finely chopped green onions
Teaspoon Poultry Magic
Cup Half & Half or heavy cream
Cook the spaghetti accordint to package just to al dente stage; immediately
drain and rinse with hot watedr to wash off starch, then with cold water to
stop the cooking process; drain again. [To prevent the pasta from sticking
together, pour a very small amount of oil in the palm of your hand and rub
through the pasta after rinsing.] In a large skillet melt the margarine over
medium heat. Add the Magic Seasoning blend and saute about 1 minute to bring
out the flavors, stirring occasionally; add the green onions and saute 1 to
2
minutes, continuing to stir. Gradually add the cream, either stirring or
shaking the pan in a back and forth motion until the mixture reaches a boil.
Simmer over medium heat until the sauce thickens somewhat, continuint to
shake the pan, about 2 to 3 minutes. Add the cooked spaghetti; toss and stir
until spaghetti is heated through, about 2 minutes. Pasta should swim in the
sauce. Serve immediately.
Poultry Magic
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1
============
1/2 teaspoons salt
1
1
1
/4 teaspoon cayenne pepper
/2 teaspoon onion powder
/4 teaspoon granulated garlic
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